Nutmeg
Nutmeg is a spice derived from the seed of a tropical evergreen tree (family Myristicaceae) called Myristica fragrans. The tree is endemic to Indonesia’s Moluccas, or Spice Islands, primarily grown in the West Indies. Nutmeg is a spice with a strong aroma and a warm, slightly sweet flavour used to flavour baked products, confections, puddings, potatoes, meats, sausages, sauces, vegetables, etc. beverages like eggnog. The spice mace is made from the fleshy arils that surround the nutmeg seed.
Nutmeg trees may grow up to 20 metres tall (65 feet). They bear fruit eight years after seeding, reach their peak in 25 years, and continue to give fruit for up to 60 years. The fruit’s pulp is consumed locally. The aril-enveloped nutmegs are transported to curing regions after gathering when the mace is removed, smoothed out, and dried. Over six to eight weeks, the nutmegs are progressively dried in the sun and rotated twice daily. Nutmeg shrinks from its hard seed coat during this period, and the kernels rattle in their shells when shaken. The nutmegs are then plucked out when the cover is shattered with a wooden truncheon. Nutmegs that have been dried are greyish brown ovals with wrinkled surfaces.
Types
The Jamaican, or calabash, nutmeg is derived from Monodora myristica (family Annonaceae); the Brazilian nutmeg is derived from Cryptocarya moschata (family Lauraceae); the Peruvian nutmeg is derived from Laurelia aromatica (family Atherospermataceae); the Madagascar, or clove, nutmeg is derived from Ravensara aromatica (family Lauraceae); and California (family Taxaceae).
Nutmeg vs Mace
Even though both spices come from the same tree, nutmeg and mace are not the same. The outer covering of the nutmeg seed, known as mace, is removed first and crushed into a red-coloured spice, while the nutmeg pit or seed can be left whole or ground up. Nutmeg has a softer flavour than mace and is sweeter and more delicate; a mace is hotter and tastes like a cross between pepper and cinnamon. Although they grow together, they are rarely used in a dish.
Flavour
Nutmeg and mace have comparable sensory characteristics. However, nutmeg is somewhat sweeter, and mace is more delicate. The rich orange, the saffron-like colour of mace, is typically chosen in light meals. Nutmeg is used to flavour a variety of foods. Nutmeg may also be ground whole at home using a grater.
Storage
Keep ground nutmeg away from heat, light, and moisture in an airtight container. Ground nutmeg can keep its freshness for around six months if kept correctly.
Nutmeg in its whole form will keep indefinitely but keep it away from heat and moisture. If you only use nutmeg occasionally, buying the entire nutmeg is the ideal alternative since it will give fresh, aromatic, and delicious spice each time it is grated.
Culinary use
Nutmeg is used in a variety of dishes in Indonesian cuisine, mainly in spicy soups. It’s also used in meat gravies like Semur beef stew, tomato ribs, and European-influenced meals like bistik (beef steak), rolade (minced meat roll), and bistik lidah (beef tongue steak).
Nutmeg is used in both sweet and savoury dishes in Indian cuisine. Grated nutmeg is utilised in meat dishes in Kerala’s Malabar area, and it’s also used lightly to sweets for flavour. It may also be used in garam masala in tiny amounts. In India, ground nutmeg is also smoked.
Nutmeg and mace are commonly used in potato dishes and processed meat items in traditional European cuisine, as well as soups, sauces, and baked goods. And it’s also a popular ingredient in rice pudding. Nutmeg is used to season vegetables, including Brussels sprouts, cauliflower, and string beans in Dutch cuisine. Mulled cider, mulled wine, and eggnog all includes nutmeg as an ingredient. Mace and nutmeg are standard components in haggis in Scotland. Nutmeg is used in Dutch cuisine, various regional meat-filled dumplings, such as tortellini, and classic meatloaf in Italian cuisine. Nutmeg is a popular spice in pumpkin pie and other winter squash recipes, such as baked acorn squash. Nutmeg is commonly used in Caribbean cocktails such as the Bushwacker, Painkiller, and Barbados rum punch. It’s usually a sprinkling on top of a drink
Health Advantages
Nutmeg includes an astonishing assortment of strong chemicals that may help prevent disease and enhance your general health, even though it’s more often utilised for its flavour than its health advantages.
Abundant in antioxidants- Nutmeg is high in antioxidants such as phenolic compounds, essential oils, and plant pigments, which all prevent cellular damage.
Anti-inflammatory properties- By blocking some inflammatory enzymes, nutmeg may help to decrease inflammation. More study is needed to find out what impacts it could have on humans.
Anti-bacterial properties- Nutmeg has been shown to have antibacterial properties against germs such as E. coli and Streptococcus mutants in test tubes.
Precautions
Though nutmeg is unlikely to cause harm in modest doses, it can have adverse side effects when taken in large amounts. Myristicin and safrole are two chemicals found in them. They can produce symptoms including hallucinations and lack of muscular coordination if consumed in excessive doses. Nutmeg, it turns out, is sometimes used recreationally to create hallucinations and a “high” feeling. It’s frequently used with other hallucinogenic substances, increasing the possibility of harmful side effects.
In fact, between 2001 and 2011, the state of Illinois in the United States documented 32 cases of nutmeg poisoning.
Nutmeg poisoning can produce significant symptoms like agitation, nausea, disorientation, vomiting, and fast pulse. When taken with other medications, it can potentially be fatal.
Furthermore, research in mice and rats have indicated that long-term use of large dosages of nutmeg supplements causes organ damage. However, it’s uncertain if people would be affected in the same way.
Prevent ingesting significant amounts of nutmeg and do not use it as a recreational drug to avoid these possibly severe adverse effects.
Dishes
Brown Sugar Maple Cookies
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp freshly grated nutmeg (or ground nutmeg)
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 C butter, softened
- 2/3 C brown sugar
- 1/4 C sugar
- 1 egg
- 1 1/2 tsp maple extract
- 1 tsp vanilla extract
- 2 tbsp brown sugar
- 1 tbsp sugar
- 1/4 tsp ground nutmeg
Instructions
- Preheat oven to 350. Line a baking sheet with parchment paper or a silicone baking mat.
- In a small bowl, whisk together flour, nutmeg, cinnamon, baking soda, and salt. Set aside.
- With a mixer, cream together butter and sugars. Add in egg, maple extract, and vanilla extract. Beat until combined. Add dry ingredients to wet ingredients and beat until combined.
- Drop by heaping tablespoon full onto a prepared baking sheet. Bake for 8–10 minutes or until cookies is just set. Remove to a wire rack to cool.
- Stir together sugar topping ingredients and sprinkle over the tops of the cookies as soon as they come out of the oven.
Nutmeg Cake
Ingredients
- 3 eggs, room temperature
- ½ cup of softened butter
- 1 ½ cups white sugar
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground nutmeg
- ¼ teaspoon salt
- ½ cup packed brown sugar
- 3 tablespoons cream
- ¼ cup butter
- 1 ½ cups confectioners’ sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9-inch round cake pans.
- Beat the butter and white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in colour. Add the room-temperature eggs in three batches, blending them into the butter mixture fully. Stir in the vanilla.
- Sift together the flour, baking powder, baking soda, nutmeg, and salt.
- Pour 1/3 of the flour mixture into the bowl; mix just until incorporated. Stir in 1/2 the buttermilk, mixing gently. Continue adding the flour alternately with the buttermilk, mixing until combined. Spread the batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted in the centre of the cakes comes out clean, about 25 to 30 minutes. Let the cakes cool in the pans for 10 minutes, then invert them on a wire rack to cool completely before icing.
- To make the Caramel Icing: In a medium saucepan, heat the brown sugar, cream or milk, and 1/4 cup butter until it boils. Boil for 2 minutes, then remove from heat. Let cool. Stir in confectioner’s sugar and beat until smooth. Add more cream or milk or confectioner’s sugar as needed to achieve desired spreading consistency. Makes about 1 1/3 cups.
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